Tempura of stuffed courgette flowers

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A delicate, beautiful summery starter using courgette flowers. Frances Atkins's exciting recipe features cream cheese, Parma ham and chives, and calls for the flowers to be coated in a light tempura batter to create a great starter or even a snack.

First published in 2015
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Ingredients

Metric

Imperial

Stuffed courgette flowers

Tempura batter

  • 90g of self-raising flour
  • 200ml of sparkling water
  • salt

Garnish

Equipment

  • Deep fat fryer

Method

1
Chop the olives and Parma ham, then mix together with the cream cheese and chives. Season the cream cheese mixture, form into four equal balls and place one inside each courgette flower, bending over the tops to make them into little parcels
2
Make the tempura batter by lightly whisking together the flour, water and a pinch of salt
  • 90g of self-raising flour
  • 200ml of sparkling water
  • salt
3
Dip the courgette flowers into the batter and deep-fry at 180ºC for about 2 minutes until crisp and golden. Drain well and season lightly
4
Arrange the mint leaves on a plate, and place the cooked courgette flowers on top
First published in 2015
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The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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